Cream Cheese Crostata
1-1/2 Cups Flour
4-1/2 Tbsp Sugar
1 Large Egg Yolk
9 Tbsp Unsalted Butter, Cut Into 1/2 Cubes
Non-Stick Vegetable Oil Spray
8 Ounce Package Cream Cheese, Room Temperature
3/4 Cup Mascarpone Cheese
1/2 Cup Plus 1 Tbsp Sugar
2/3 Cup Orange Marmalade
1/2 Cup chopped walnuts
Crust: Mix flour and sugar together onwork surface. Make a well in center of mixture; add egg yolk. Scatter butter cubes over flour. Using hands, gently mix ingredients together until well blended and dough forms. Flatten dough into disk; wrap in plastic and chill for at least an hour or overnight.
Preheat oven to 400F degrees. Spray 9” diameter tart pan with removable bottom with nonstick spray. Press dough onto bottom and up sides of prepared pan. Bake until golden brown and cooked through, pressing with back of fork if crust bubbles, about 18 minutes. Cool crust in pan on rack.
Filling: Beat cream cheese, mascarpone cheese and sugar in medium bowl until smooth. Spread filling evenly in cooled crust; chill 1 hour. Spread marmalade evenly over filling. Sprinkle walnuts over.
*Note: Can be made 1 day ahead – Covered in refrigerator.